News/Features

6 traits of successful restaurants

by Dan Izzard

22 December 2017

What's the secret?

It’s hard to notice sometimes. Sat in the window seat of your favourite restaurant, tucking into the signature dish and a delightful glass of house white. That’s the dining experience you crave. But actually running a restaurant has as many elements as a Beef Wellington.

Here are what we think are 6 traits of successful restaurants:

1. Concept

So it’s a Greek style taverna with a nod to Lebanese barbecue, but also offering traditional Sunday Roasts? Right. It’s always good to take stock (not chicken stock) and get an impression of your business from the outside. Incremental changes that you have made over the years, may have altered your original concept.

2. Marketing

This is a contentious one. Is it possible to open a restaurant and let your food do the talking? Yes, absolutely, although it’s no guarantee. Putting some solid marketing principles in place could be key to establishing your business. There are no definitive answers to how you should market, but it’s worth choosing a strategy that works for your brand. Like it or not, you do have a brand.

3. Smart elegant interior and seating

You don’t have to go crazy on interior design. Smart and elegant can be enough. Utilitarian to a point. Just look at some of the prosperous businesses at Wapping Wharf in Bristol. Alternatively, there may be a very important brand image that's worth the investment. The Ivy Brasserie range are meticulously designed to this effect and are part of the dining experience.

4. Realistic goals

Recruitment company Chefshare , say that "with the current staffing crisis there is a lot of false promises thrown about to try and snag a chef and this results in a lot of chefs leaving jobs after a very short amount of time.” It's of course imperative to be driven, but realistic restaurants should make targets achievable. You can always set more targets! Targets are free!

The most common targets thrown around are apparently "the “quest” for AA rosettes. What is overlooked is that a chef no matter how talented can not produce this standard of food without the entire support of their employer (which was promised in the interview process) leading to early departures.”

5. Consistency

You just can’t expect to keep consistent levels of customers unless you have a consistent product. That often means consistent staffing and can even be consistent suppliers.

6. Amazing food

It may sound obvious, and that’s because it is, but everything else in this list sets you up in a good position for the experience of eating. Some of the above may be masked by each other, but the food is standalone and must be amazing.

Think that sounds about right? Head to Facebook to let us know how you’d rank this list and add in any other points. For consultancy on staffing and achieving realistic goals with your team, head to Chefshare and talk to one of the team.

Image: Gallimaufry

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